Sa bon, sa bon anpil — “that’s good, that’s real good.” If you grew up in a Haitian or Caribbean kitchen, you know that phrase gets said a lot, usually right after the lid comes off a pot of something that’s been simmering since morning. There’s a Haitian proverb that goes “Bondye bon” — God is good — and honestly, so is a well-cooked yam. Today we’re talking about three of the most underrated root vegetables on earth: yam, yuca, and malanga — and five simple ways to turn them into the kind of meal that makes your whole house smell like home.
Why These Roots Matter
In Haiti, in Jamaica, across West Africa, and throughout the Caribbean diaspora, these tubers aren’t a trend — they’re tradition. They show up at Sunday dinner, at fèt (celebrations), and in the everyday pot when you just want something that fills you up right. If you’re in Evansville and missing the taste of home, or you’re simply curious about cooking outside your usual rotation, our fresh vegetables and fruits and vegetables shelves are stocked and ready.
1. Boiled Yam, the Old-Fashioned Way
Peel your fresh African yam or fresh African puna yam, cut into thick rounds, and boil in salted water until fork-tender — usually 25–30 minutes. Serve alongside sautéed greens or a good piklese. Simple, filling, no fuss. This is manje ki fè kè kontan — food that makes the heart happy.
2. Fried Yuca (Yuca Fri)
Take your fresh whole yuca root or manioc, boil until just tender, then cut into wedges and fry until golden and crispy on the outside, soft in the middle. Squeeze fresh lime, sprinkle salt, and you’ve got a side dish that disappears in minutes at any gathering.
3. Malanga Purée (Bouyon-Style)
Malanga has an earthy, slightly nutty flavor that makes an incredible purée — think mashed potatoes’ more interesting cousin. Boil until soft, mash with a little butter, garlic, and a touch of fresh ginger for warmth. It’s also the backbone of a good Haitian bouyon (vegetable stew) if you want to go the full pot route.
4. Yam and Okra Sauté
Cube your yam, blanch it briefly, then sauté with fresh okra, diced tomato, onion, and a pinch of fresh habanero pepper for heat (go easy — habanero doesn’t play). This one’s quick enough for a weeknight but flavorful enough for company.
5. Sweet and Savory Root Vegetable Medley
Mix things up with Japanese sweet potatoes, yuca, and burro Orinoco bananas (a firmer, starchier banana great for boiling or frying) all roasted together with a little oil and salt. The natural sweetness of the sweet potato and banana balances the earthiness of the yuca beautifully. Finish with fresh brown coconut shavings for a tropical touch, and a squeeze of avocado — grab delicious avocados while you’re at it — on the side.
Building Your Basket
None of these roots need to be fancy to be good — that’s the whole point. Manje senp, men manje ki gen gou — simple food, but food with flavor. Browse our full shop for everything you need to bring these dishes to your table, and don’t be afraid to experiment. Every Caribbean and Haitian grandmother has her own version of these recipes — yours can be next.
Bon appétit, or as we say — bon manje!
